pork and crackling

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Cooking receipe to make pork and crackling under category General Recipes. You may find some video clips related to this receipe below.

pork and crackling

jamie oliver

naked chef

1/2 pork loin roughtly 3kg in weight on the bone

salt

1 tablespoon chopped fresh rosemary 1/2 tablespoon fennel seeds

5 cloves of garlic

8 tablespoons balsamic vinegar

4 bay leaves

2 tablespoons olive oil pork bones chopped

5 outer sticks of celery roughly chopped

1 large carrot roughly chopped

1 large onion roughly chopped

Lay out your pork on a board and rub some salt and chopped rosemary into the scored lines trying to get this into every bit by pushing and rubbing in.

In a pestle and mortar smash up the fennel seeds then the garlic and remaining chopped rosemary and rub this into the meat not the skin or it will burn.

Place in a large roasting tray with the balsamic vinegar bay and olive oil. Leave for about 1/2 hour to marinate.

Meanwhile pre heat your oven to its highest temperature and brown the bones.

Rub the skin of the pork with tots of sea salt this will help puff it up and dry it out.

Place the pork directly on to the bars at the top of the oven.

Finally add the browned bones and vegetables to the leftover balsamic marinade add 570m1 water and put into the oven directly under the pork.

As the pork cooks alt the goodness drips from it into the tray.

This liquid will then become your gravy.

You also get quite nice charred bar marks on the base of the pork.

The pork will take about 1 hour to cook. After 20 minutes turn the temperature down to 220C/425F/gas mark 7.

Once the pork is cooked remove it from the oven on the rack and place on a piece of foil to save any juice.

Allow to rest for at least 10 minutes. Finish off any vegetables that you are going to serve with it and make a gravy out of the juices in the tray which was underneath the pork.

gravy:

Put the bones the liquid and the vegetables into a large pan.

Add some water to the tray that contained the bones and vegetables as there wilt be some marmite like sticky stuff on the bottom of the tray which is very tasty.

Reboil the water scrape off all the goodness from the bottom of the tray and then pour everything into the pan. Bring to the boil shaking occasionally remove any oil grease or scum from the top then pass the contents through a sieve discarding all the vegetables and bones.

You can reduce and then correct the seasoning to taste.

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